6/17/13

I was shocked at how fast my coconut truffles got very popular around the web and food blogging world.
It all started with a post on Pinterest and "boom" did that take off.
Those coconut truffles alone got over 1 million hits!
I love that I have a lot of coconut fans.
I've always wanted to try and do a coconut cream like truffle.
But I wanted a thick cream not a liquid filled truffle--I don't like many liquid filled truffles UNLESS
it's Champagne or rum.
You know how some liquid truffles are just either too sweet or taste like Nyquil?
Yeah, I hate that.
What is the best truffle you had?
My favorite truffles are the kind that have the highest levels of cocoa in there so that when you bite into your chocolate craving is satisfied for a month. (Oh, and a little bit of texture is good too--always have to have texture in a truffle).
Or top with crushed almonds!
Speaking of truffle fillings---why not try adding a touch of rum to the filling?

(you can use whatever chocolate you like for dipping, but
milk chocolate was just too sweet)

*save some of the toasted coconut for decorations (about ¼
or less cup), optional

Cook notes:I did not
crush my almonds I wanted them whole.But feel free to do as you wish or no nuts at all. You can also coat these truffles in white
chocolate. I tried using milk chocolate, but for me it was too sweet so I stuck
with semisweet.Feel free to use what
chocolate you prefer.

I don’t have a mixer, so I mixed this by hand, but if you
have a mixer, then mix the cream cheese until creamy; set aside.

Melt the white chocolate chips and the cream cheese over a
double-boiler.You’ll need to stir this
a lot as it’s heating up.Once it’s all
combined add in almost all the toasted coconut, the hefty pinch of salt, the
almonds, and mix well.

(Remember; do not add in all the toasted coconut if you want
to decorate the tops of the truffles: save less than a ¼ of a cup or an 1/8 of
cup?)

Spread into an 8x8 or 9x9 glass or ceramic dish.

Cover dish with plastic wrap and chill for several hours.

(I left mine in fridge for two nights and it was fine).

When ready to mold the truffles, take dish out, let it come
to almost room temp or you can try rolling out at any time; it might need about
20 minutes to be workable.

Scoop chocolate out with a spoon, melon ball size scoop
(this is what I used, in photos).

Roll chocolate mixture into balls, place in bowl/plate and
chill for a few minutes while you get your dipping station set up.

I highly suggest using semi-sweet and white chocolate for
dipping.

Milk chocolate was just too sweet.

If you want to coat the tops of the truffles with toasted
coconut, make sure to do so when the truffles are still wet.

If your kitchen is warm, then place truffles in fridge to
set up a bit.

Depending on how big or small you make them, you should get
between 20- 30 truffles.

15 comments:

And yes too sweet or tasting like Nyquil. That is a perfect way to put it with most truffles!

And isn't it crazy how some of our older posts are the ones that bring in tons of hits! I have a post for cookie dough balls from 2009 that's my #1 post, ever. It actually ties and flip flops with...a smoothie. Always interesting what people click on, isn't it.

I love truffles and prefer the inside to be creamy too. Recently I made some dark chocolate nutelle cherry truffles that were pretty awesome :) These coconut cream truffles sound incredible and my mouth is watering just thinking about it!

I made these and they were a hit! I thought they were a bit too sweet, but everyone loved them (I probably just ate too many while baking them). I only had 1/4 bag of coconut, so I used 1/2 roasted salted almonds which I crushed, added 1/4 tsp or so of almond extract and it turned out great. Would definitely recommend semi-sweet or dark chocolate to cut the sweetness a bit. Thanks so much for sharing this!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com